Ingredient:

• 12 ounces soba noodles or spaghetti noodles of choice
• 2 medium red bell peppers, cut into two inch strips
• 5–6 tightly bunched broccoli stems (about 1½ to 2 pounds), cut into florets
• 1–2 tablespoons vegetable oil, for stir-frying
• 2 handfuls fresh cilantro leaves, chopped
• 1 small bunch of green onions, thinly sliced
• Handful of roasted peanuts, for topping
• ⅔ cup creamy peanut butter
• ¼ cup rice vinegar
• 2 cloves garlic, minced and crushed into a paste (I used my garlic press)
• 1 teaspoon toasted sesame oil
• 2 tablespoons reduced-sodium tamari
• Big pinch of crushed red pepper flakes
• ¼ to ½ cup hot water